Pork Schnitty Dippers & Crispy Wedges

• Meanwhile, slice pork loin steaks into thin strips. • In a shallow bowl, combine garlic & herb seasoning and one-step coater. • Dip pork into the crumb mixture to coat, pressing the crumbs on so they stick. Set aside on a plate.

Little cooks: Help crumb the pork! Make sure to wash your hands well afterwards.

• When wedges have 5 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed pork in batches until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate. Season with a pinch of chicken salt.

TIP: Add extra oil if needed, so the pork does not stick to the pan.

• Meanwhile, in a large bowl, combine mixed salad leaves, carrot, tomato and a drizzle of vinegar and olive oil. Season with salt and pepper.

Little cooks: Help toss the salad veggies!

• To the tray with wedges, sprinkle over remaining chicken salt. Toss to coat.

Little cooks: Help with sprinkling over the chicken salt and tossing the wedges. Be careful, the tray and wedges are hot!